Pumpkin Cupcakes with Chocolate Chips

The leaves are falling off the trees, the mornings are a bit chilly, and our evenings are much too short.  Fall has definitely hit us full force!


These cupcakes are perfect for this weather, they have a wonderful Fall flavor, and are perfect for breakfast or dessert.


I bought a few cans of pureed pumpkin the other day, so I am trying out some new recipes with it.  These turned out amazing; I love the texture of these cupcakes.  I am about to try a new pumpkin muffin recipe, and then a different pumpkin cupcake recipe, so I will let you know how those turn out!


This recipe is from Vegan Cupcakes Take Over the World, and they are so delicious!  Next time I make these, I will definitely be doubling the recipe, 12 cupcakes was not enough!  While the recipe is vegan, my cupcakes were not.  I used a mixture of milk chocolate chips, and semi-sweet chocolate chips, so good!

These are originally topped with a sweet cinnamon icing.  This icing is fantastic as it does not overpower the cupcakes at all.  Next time I make these, I am going to try them with a cream cheese icing, or cinnamon cream cheese icing!


Pumpkin Cupcakes with Chocolate Chips

• 2 cup pureed pumpkin
• 1/3 cup vegetable oil
• 1 cup sugar
• 1/4 cup soy milk
• 1 tsp vanilla 
• 1 1/4 cups flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup chocolate chips

1. Preheat your oven to 350 F, and line a muffin pan with cupcake liners
2. In a large bowl, mix together the pumpkin, vegetable oil, sugar, soy milk, and vanilla
3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt
4. Slowly stir the dry ingredients into the wet with a fork, and mix well
5. Add the chocolate chips, and stir until well distributed
6. Fill your cupcake cups, and bake for 20 - 24 minutes, or until a toothpick comes out clean when inserted into a cupcake

Cinnamon Icing

• 3/4 cup icing sugar (or more if you want a thicker glaze)
• 1/2 tsp cinnamon
• 2 tsp melted butter or margarine
• 1 tbsp soy milk
• 1/2 tsp vanilla

1. Mix all 5 ingredients together in a small bowl until smooth with a fork or small whisk
2. If you would like a thicker glaze, continue to add icing sugar until it is just right
3. Drizzle over the cooled cupcakes
4. Enjoy!